RECIPES
Munich & the South:
(Bayern und Baden-Württemberg)
All over the world, German cuisine is often associated with traditional Bavarian dishes. Who would think of German food and not immediately think of pretzels, sauerkraut, meat dishes, sausages and beer gardens?
It is true that the pork roast with the crunchy crackling is a typical Bavarian recipe. But going into more detail, the side-dishes reveal varieties from region to region: in Upper Bavaria, for example, bread dumplings are the side dish of choice; in Franconia, potato dumplings with small pieces of bread inside are served alongside the pork roast. A bit further southwest, the Swabians from Baden-Württemberg have made history in German cooking with the invention of their Spätzle noodles. Other favorites include Maultaschen (stuffed pasta pockets) and of course the widely popular Black Forest Cake. There are excellent wine regions in Baden-Württemberg and in the Franconian part of Bavaria where you can drink Rieslings, Silvaners, Müller-Thurgaus and Spätburgunders. The selection of beer is wide ranging and always suitable. In northern Bavaria the somewhat bitter Pils is popular, whereas in the south a slightly malt-tasting lager is preferred.
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